Burleigh Dodds Series in Agricultural Science145- Advances i ...

Mark Post

• 10 oktober 2023
• 9781801463768

Samenvatting:

This collection reviews current advances in cellular agriculture, focussing primarily on the emerging research in cultured meat technology. The book considers the establishment of regulatory frameworks for cultured meat in the USA and Singapore and highlights the quality and sustainability issues which can arise as a result of its creation.

"Just over 10 years ago, Professor Mark Post showed the world that we can produce meat in a new and better way and he’s been working on this project ever since, with a deeply admirable focus on bringing the entire global scientific community along for the ride. If he knows something, he shares it with the world. For the editors, this book is a labor of love – they want everyone to know what they know, so that we can build a more sustainable and just food system from the same foundational knowledge. They’ve curated a truly superb overview of the recent research on cultivated meat technology and all of us working towards developing a better food system owe them our thanks.” (Bruce Friedrich, Founder & President – The Good Food Institute, USA)

With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and alternative modes of production are required to ensure that this overburden doesn’t occur and that the food security of millions isn’t compromised in the process.

Advances in cultured meat technology reviews the growing interest and emergence in the field of cellular agriculture as one possible solution to achieving this. The book reviews the major technologies used in cultured meat product development, including cell line sourcing, cell growth media, bioreactors for cell multiplication and tissue engineering using scaffolds. The need to establish regulatory frameworks to permit the creation and trade of this new type of product is also highlighted, as is the key issue of consumer acceptance of this new technology.

In its comprehensive exploration of the recent advances in cultured meat, the book showcases the potential of cultured meat production in alleviating the burden on our food systems, as well as some of the welfare and sustainability issues that arise during traditional livestock production.

Edited by a world-renowned team of experts in the field, including the pioneer of cultured meat, Advances in cultured meat technology will be a standard reference for researchers in agricultural, environmental and social science, government and other private sector agencies responsible for the establishment of regulatory frameworks that permit the production and trade of food items, as well as pharmacologists involved in the study of cells and animal tissues.

Dr Mark Post is Professor of Sustainable Industrial Tissue Engineering in the Faculty of Health, Medicine and Life Sciences at Maastricht University, The Netherlands. Professor Post is internationally renowned for his research in developing biomaterials for arterial grafting and the diagnosis of neovascularization. He is also widely regarded as a pioneer in cultured meat technology, producing the world’s first cultured meat hamburger in 2013. He co-founded the company MosaMeat to develop cultured meat products on a commercial scale.

Dr Che Connon is Professor of Tissue Engineering and FMS Director of Business Development at Newcastle University, UK. Professor Connon is widely recognised for his pioneering research in tissue engineering in such areas as the use of peptide/polymer gels in regenerative medicine and ‘super tissue engineering’ to develop biomaterials with a range of functions, including use in developing lab-grown meat. To this end he has spun out two companies (3D Bio-Tissues Ltd and CellRev Ltd) that look to solve critical issues in the production and texture of scaffold-free cultivated meat.

Dr Chris Bryant is an Honorary Research Associate and Director of Bryant Research, which works with alternative protein companies and others to advance the protein transition. With a background in psychology, he is particularly known for his research on understanding consumer attitudes to and acceptance of cultured meat products as well as broader attitudes to animal farming, welfare, vegetarianism and veganism.

With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and alternative modes of production are required to ensure that this overburden doesn’t occur and that the food security of millions isn’t compromised in the process.

Advances in cultured meat technology reviews the growing interest and emergence in the field of cellular agriculture as one possible solution to achieving this. The book reviews the major technologies used in cultured meat product development, including cell line sourcing, cell growth media, bioreactors for cell multiplication and tissue engineering using scaffolds. The need to establish regulatory frameworks to permit the creation and trade of this new type of product is also highlighted, as is the key issue of consumer acceptance of this new technology.

In its comprehensive exploration of the recent advances in cultured meat, the book showcases the potential of cultured meat production in alleviating the burden on our food systems, as well as some of the welfare and sustainability issues that arise during traditional livestock production.